Best Fine Dining Restaurants in Pigalle

The food and service was impeccable. To start, we had the herring and escargot, both of which were incredible. The herring was not what I expected, but it proved all doubt wrong as it was delectable. The escargot was more tender than what I’ve had before. For our mains, my friend, probably had the most tender and delicious feel that was crispy on the outside. I had a superb beef tartare which exceeded my expectations. My waiter Antoine was knowledgeable and lively and gave excellent wine suggestions.

Great evening. Food was amazing. Best steak ever! Would definitely recommend

The food is quite innovative and creative. The menu was prix fixe and each course is served with several dishes. It is a fascinating culinary trip. Some dishes were better than others but that is to be expected when they are choosing what you order. I had a special request on the meat course and it was perfect. Was the food absolutely, to die for delicious? Not really but it was excellent. My only gripe was that the waiter had a very challenging accent to understand. I have lived in France and visited for decades. I can understand almost anyone but I could only understand about 60% of what he said. This detracted a bit because you want to hear the explanations of the dishes. This is a great place for a business dinner. It's upscale and lively, without being too loud. Beautiful neighborhood as well.

The food was perfect and the service was good. The two negatives were 1) I had tap water but evian water was charged and I spotted from the receipt and corrected. 2) there was a fly which kept flying over my food and it was really bothering me throughout dinner. The food was delicious and would visit again.

I am an absolute sucker for a gorgeous dish, so I decided to book myself a table at ANONA to cap off a two week trip through the Balkans. I arrived thirty minutes early, was seated promptly by an extremely welcoming maître de, and was left to settle in with my book while the bartender crafted me a cocktail based on my favourite liquor (whiskey) and desired tasting notes (a bit sweet, something fruity and unique). Appropriately enough I was reading “Eat a Peach” by chef David Chang and had landed on a passage where he recalled a family meal with chefs of different tongues and how the element of not fully knowing what he was eating enriched his experience. He was absolutely correct. Though the wait staff (by my count I was served by maybe 5 or 6 different staff members) did their best to cater to my monolingual ignorance, I didn’t always catch the full descriptions of the incredible six courses that were served to me. There were sea water emulsions, roe, gorgeous proteins, intricately composed savoury sorbets, and so many local flavours that married expertly with the varied textures and temperatures that cohesively came together in an expertly crafted meal. There were some dishes I favoured over others but I believe for the price and quality of the food, let alone the experience, I would absolutely recommend ANONA. On top of a unique chefs menu, the restaurant itself is pristine and the staff are incredibly attentive and professional. I did not go more than five minutes without extending thanks to someone for excellent service. Well done.